Tag Archives: Sweet Element cake

Birds of Paradise Wedding Cupcake Tower

Whew … the busy season has officially begun at Sweet Element Cakes!  It looks like it’s going to be a doozy of a summer, and I’m going to do my best to keep up to date here this year!


Last weekend I finally had the opportunity to use this sweet custom cupcake tower designed & built by the ever infamous Mr. Sweet Element.  We delivered this tower to The Casino building in Silas County State Park in Kinnelon, NJ last Saturday.

This birds of paradise themed spiral wedding cupcake tower was designed for a super sweet couple, Daniel & Erik.  These grooms had the unfortunate experience of having their wedding postponed from last summer to this spring because of the hurricane weather we experienced last August, which caused all state parks to close the day before their wedding!  I’m happy to report that they had gorgeous weather for “Wedding Day Take 2” though!

During our initial consultation, I was told that while they definitely wanted a cupcake tower for their wedding, they didn’t want a traditional stacked “wedding-cake-like” tower.  Since I knew they wanted a non-traditional tower and they also wanted to use birds of paradise in the design somehow, I came up with the concept of a tower that would incorporate a vase for the floral arrangement and a set of spiral steps for the cupcakes.

In these shots taken from beneath and the side, you can really appreciate the 3D spiral-ness of the design.

The stunning floral arrangement in the vase of the tower was artistically crafted by Larry from Floral Expressions.  It’s always a pleasure to see another creative mind at work, and when Larry saw that the vase was slightly bigger than he had expected, he instantly thought of filling in the space with branches that perfectly matched the custom stained wood “steps” of the tower!

And lastly, here’s a close up of the cupcakes themselves.  There was a combination of red velvet, devil’s food and vanilla cupcakes, all filled with dark chocolate ganache and frosted with vanilla moussaline buttercream colored to compliment the birds of paradise.

Congrats Daniel & Erik!

Modern Marie Antoinette Wedding Cakes

It’s always a pleasure to work with clients that have a fun & interesting theme for their wedding.  And when I received an email from a bride planning a modern Marie Antoinette themed event (think of Sofia Coppola’s rendition) at the historical Loews theater in Jersey City, I just knew we’d get along smashingly! 😀

I ♥ ‘The Love Story” marque.

As the bride was also in the industry (she is a fab makeup artist, and you can find out all about her work here), she was very wise to the fact that the more advance notice you can provide to a boutique vendor like me – the better everything seems to work out!

During our initial design consultation, the bride mentioned that she was interested in the possibility of multiple wedding cakes, as the table the venue provided was 14′ long, and she was afraid that just one small wedding cake would get completely lost.  However, with the wedding being on the more intimate side, I knew that breaking down the number of servings needed into multiple cakes would result in some pretty miniscule cakes that would definitely get lost on such a giant table.

So what to do?

Create rental cakes!

I’ve been toying with the idea of rental wedding cakes for a while, and with this particular client being incredibly nice (yes, listen up … it does pay to be nice to your vendors people … we’ll go above and beyond for grateful clients!), I knew that rental cakes would work beautifully to fill the table on a budget.  So, in the end, I created one real wedding cake (center) and two faux cakes (left and right) for display on the giant dessert table.

The real wedding cake below was comprised of devil’s food cake, filled with Nutella and raspberry preserves, and frosted in Nutella buttercream.  This was the first cake I had made with macarons as decoration & ombre ruffles, and I have to say, I was quite pleased with the end result!

Here’s a closer shot of one of the rental cakes that incorporated pink macarons, a fondant fan and a few gum paste feathers with a black bow on top.

The other faux cake was a one tier cake, in a rough hand painted “polka dot” treatment with a large outline of a flower in the front, accented by a macaron center.

I was so happy to see the following review a few days later from the bride about these cakes on WeddingWire:

“I can’t thank Jen at Sweet Element enough for sharing her amazing talents with us!

I fell in love with a wedding cake design and had come across a bunch of ideas and was searching for someone to bring it all together in one original cake…and not charge us a million dollars for it! I found Sweet Element online and was excited when I read that she will make your design fit within your budget! Its one thing for someone to rip your wedding cake dreams into little parts that you can afford but she really took everything I wanted and gave me a bunch of designs that were all amazing! It was so hard to choose just one!

Jen also made the suggestion of using 2 false cakes to take up space on the huge(14ft long) table we would use as our cake table. Everyone LOVED the 3 cakes and people kept asking when we were going to cut the other two!

I would highly recommend working with Sweet Element for any occasion! Jen was always easy to reach, willing to work with our ideas, worked everything into our budget and her cake was DELICIOUS!

And lastly … a bit of advice for how to transport a cake on a cake plate!

As the bride wanted to use specific cake plates of her own for presentation, and the real cake had a delicate ruffled base, we came up with an ingenious idea for transport – with the foam support in the photo below.  Essentially, I took a cake tier the height of the cake plate, cut out a hole in the center to put the foot of the plate through, cut a piece of no-skid to place atop the foam, and voila!

A Steampunk Valentine


Happy Valentine’s Day everyone!  I’ve been wanting to create a steampunk cake for quite some time now, and I finally got a chance to with this mini heart steampunk Valentine’s day cake.  The cake is a chocoholic’s dream: devil’s food cake, filled and frosted with chocolate buttercream.  The board is covered in a distressed wood finish fondant and the cake is decorated with fondant & gum paste decor.

This was a very mini-project, as you can see in the in-progress and detail shots below.

Here are a few detail shots of the gears, screws, and other metallic accessories.

This might have been my favorite part of this cake – the heart in the keyhole.  The mini heart is a little less than  1/4 the size of a penny.

Detail shot of the gum paste skeleton key & feather.


Just to give you an idea of scale, here’s the base cake with my favorite Sharpie marker.  Very miniature in comparison to most Sweet Element cakes!

And lastly, just because I think buttercream frosted cakes are simply pretty on their own, here’s the cake simply frosted in chocolate buttercream, before it got steampunked.

City Skyline Wedding Cake

Yet another last minute wedding cake this year … the city skyline cake!

We delivered this almond cake, filled with strawberry preserves, frosted in almond moussaline buttercream and decorated with gum paste skylines to Attic Studios in Long Island City, NY.


During our tasting & design consultation, the couple decided that they wanted to tell their long distance love story in cake.  With the groom being from Copenhagen, the bride from San Francisco, and the couple currently living in New York City, the skyline idea fit perfectly.  The stick figures on top were colored copper figurines with a gum paste heart that were taken from the couple’s wedding invitation design.

Here are a few more shots of the skylines that wrap completely around this 360º design.



Gun Case Groom’s Cake


This rather interesting groom’s cake request came from a Virginia based bride who was planning a wedding at the Tappan Hill Mansion in Tarrytown, NY.  While we never actually met in person, I did receive a number of photographs of the groom’s gun & gun case from the bride to work off of.  While a number of people at the venue thought it was a rather unusual groom’s cake when I was delivering the cake, it made much more sense once I explained that the groom was a military weapon’s specialist!

As you might imagine, I felt just a *little* bit of pressure to get the gun “just right” since that was the highlight of the cake!  While my first attempt was a bit off, I knew I had created a rather good replica the second time around when I posted pictures of the hand sculpted modeling chocolate gun on twitter and I had a few cops message me back with compliments on the gun by model name and a few other cake artists asking where I purchased a gun mold!


This gun case cake was created of one of the most popular groom’s cake combinations: devil’s food cake, filled with peanut butter mousse, frosted in vanilla buttercream and decorated in a combination of fondant and modeling chocolate.  The gun is created of modeling chocolate and the clip and bullets are a combination of gum paste & fondant.

It was a pleasure to find this review of the cake on WeddingWire from the bride while on vacation a few weeks after the wedding!

Fall Cascading Squares Wedding Cake


Earlier this fall I worked on a wedding cake for a lovely couple who had a very intimate wedding of about 30 people at The Peninsula Hotel in New York City.  While discussing design at my cake studio during our initial tasting & design consultation, the groom fell in love with the design below that I had created for New York Weddings magazine back in the summer of 2010.  Given the theme of fashion oriented cakes, I designed a cake inspired by one of my favorite Monique Lhuillier‘s wedding dresses.  As you can see by their final cake above, the design was altered slightly, changing the tiers to hexagons from octagons, switching up the color palette to fall colors & adding on a few orange calla lilies as a topper.

This cake was comprised of a delicious combination of vanilla cake, soaked with Grand Marnier, filled with lemon moussaline buttercream and fresh strawberries,  frosted in lemon buttercream, and decorated in a combination of fondant and gumpaste.

Lemony Buttercream & Orange Orchid Wedding Cake

We delivered this cake to a small home wedding in nearby Maplewood, NJ last weekend.  The cake was super lemony – made of lemon cake, filled with lemon curd and frosted in lemon curd buttercream.  Fresh orange orchids gave a pop of color to top off the cake.

Yo Gabba Gabba Birthday Cake

This Yo Gabba Gabba themed birthday cake was delivered to a birthday party at The Learning Center in Manhattan this past weekend.  The cake was comprised of vanilla cake, filled with milk chocolate ganache and decorated in fondant and gum paste.  The characters were made of rice cereal treats and decorated in fondant.


Here are a few close ups of the characters individually.






Fall 2011 Press!

Whew … where did the summer go?!  I can’t believe fall is right around the corner, but I will definitely be welcoming it with open arms.  Between the heat waves, power outages and ridiculous humidity, I can’t say that summer is my  season of choice.  Fall is definitely my favorite season of the year though: crisp autumn days, chilly nights, the brilliant colors of fall foliage, warm apple cider and Halloween!

And what better way to start off the fall than with showing off some of the latest Sweet Element press! 😀

It’s always nice when your first cake in a publication is one of the biggest 😀 Here’s Sweet Element’s debut in Brides New Jersey.

Close up of the lavender and blue lace and blossom wedding cake.


Also featured in Brides New Jersey (as well as Brides New York & Brides Pennsylvania), was one of my favorite styles of wedding cakes, The Sequin Cake, that seems to be becoming a Sweet Element signature.  These cakes are extremely time consuming & definitely labors of love, but the end result is always stunning (even more so in person than in print!).
Close up of the metallic sequin wedding cake.

As all my friends know, I *love* shiny things … so I was super excited when the editors at The Knot asked if I would make a silver cake for one of their color report pieces.  I couldn’t have asked for a better shot of the cake … and I totally LOVE the shoe on the bottom of the page as well!

Here’s a close up of the silver cherry blossom wedding cake.


And last but not least, my first published groom’s cake!  I don’t know why they didn’t choose the front shot of the AT-AT cake, but I’m still psyched that one of my sculpted cakes has finally garnered some attention from the press.  The other nice thing about this cake, is that since it was a real cake created for a client a few years back, I was able to reach out to my client and let her know that her groom’s cake was in the press!

Close up view of the AT-AT cake from the rear.

Notre Dame Bucket of Miller Lite Groom’s Cake

I delivered this groom’s cake to the New York Botanical Gardens in the Bronx last Friday (pre-hurricane!) for a Miller Lite loving groom who graduated from Notre Dame.  Since the venue didn’t serve Miller Lite, the bride wanted to give this cake as a surprise gift to her groom as a consolation.

The cake was comprised of devil’s food cake, filled and frosted with Guinness buttercream and decorated in fondant, modeling chocolate, gum paste & isomalt.  The insides of the beer bottles were made of molded rice cereal treats.


It has been quite a while since I worked with isomalt, but now I think I am hooked on sugar again.  I really do think that isomalt creates the most realistic looking sugar ice, don’t you?

Be on the lookout for some new and interesting sugar techniques with isomalt from Sweet Element soon!